5 Rennet tablets (Junket tablets)
2 tbsp. warm water
1 gallon whole milk
1 (1 lb.) coffee can (empty and clean)
4 tsp. salt
4 c. cold water
Candy thermometer

Dissolve rennet tablets in 2 tablespoons warm water. In 5 quart pan heat milk and rennet mixture over medium heat 12 to 15 minutes or until milk coagulates, whey separates and temperature reaches about 120 degrees. Stir often. Do not allow temperature to go over 125 degrees.

Pour curds and whey into cheesecloth lined colander; drain well. When cheese mixture is cool enough to handle (about 5 minutes) form into large ball, squeezing out additional water while shaping.

Place cheese ball in 15 inch square of cheesecloth; draw up cloth tightly so bag will fit into coffee can. Tie closed with string. Push cheese into coffee can with tied end up. Cover cheese; set aside.

When cheese is completely cooled, remove from can. Dissolve 4 teaspoons salt in 4 cups water. Place cheese in crock or deep glass bowl. Add salt solution; cover. Refrigerate overnight before serving.

Will keep about 1 week in refrigerator.